After the success of Sal da Terra and Salz der Erde, it is only natural that the third wine, Soutbosch, would be made with another great white variety, Chenin Blanc. The grapes are sourced from a vineyard planted on decomposed granite soils in 1980. Fermented slowly with wild yeasts in older barrels, some spending two nights on skins. Bottled without fining or filtration, this South African wine balances richness and finesse, featuring saline and mineral notes.
